Took my Clarity downtown this weekend to see the BodyWorlds Pulse exhibit at the California Science Center. With 5 of us in the car, it was a comfortable ride, and the first time I’ve been driving 3 adults in the rear seat. EASY fit, for any size body, and the air conditioning was more than adequate to cool everyone off!Â BTW, the exhibit is wonderful, too,

Share this:

Summertime means plenty of barbecuesÂ and grillingâ€¦ and to keep our summertime foods as healthy as possible,Â The American Institute for Cancer Research has some helpful tips.

Research tells us that grilling foods can increase their level of cancer-causing chemicals. Fish, red meat and poultry are the most potentially harmful when prepared on the grill.Â Why? When the fat from the meat drips onto the coals or stones in the grill, PAHs (polycyclic aromatic hydrocarbons) are formed. These chemicals are deposited on the food from the smoke and flare-ups in the form of charring on the outer surfaces of the meat. The meats themselves produce another carcinogen, HCA (heterocyclic amines), which is formed in the animal protein when it is cooked at high temperatures. HCAs have been responsible for increasing cancer risk in the colon, prostrate, stomach and breasts.

The following tips can help keep your foods free of carcinogens.

Trim meats to be as lean as possible.

Marinate grilled foods in low-fat marinades to reduce the HCAs.

Watch your portions- eat small amounts of grilled meats.

Lower temperature, and turn the foods often.

Pre-cook meats before placing them on the grill. (pre-bake or parboil)

Wrap foods in foil; poke small holes in it while cooking. This allows the fat to drip out, but keeps the meat protected from smoke.

Never eat charred or burnt pieces.

Place meat on skewers, cut in small pieces, so shorter the cooking time.

Share this:

As mentioned in yesterday’s Summer Savvy Tips, HereÂ are 5 of my great summer recipes featuring some of the healthy foods to enjoy for a summer menu. Please comment and let me know if you try any of them.

Directions:
1. In a 2-quart saucepan over high heat, bring the water and barley to a boil. Reduce the heat to medium-low; partially cover and simmer for 30 to 35 minutes, or until tender. Drain off any remaining water. Transfer the barley to a large bowl.
2. Add the beans, corn, and peas.
3. In a small bowl, whisk together the vinegar, basil, broth, and oil. Pour over the salad; toss to mix well. Sprinkle with the Parmesan cheese. Serve warm or chilled.

Directions:
1. Cut the angel food cake into large chunks, about the same size as the fresh fruit pieces you are using. Put in a large bowl.
2. In a small bowl, combine the whipped topping with the yogurt. Mix very well. Add the vanilla extract and the Amaretto.
3. In a serving bowl, assemble the trifle as follows: put a thin layer of cake cubes on the bottom, top with a thin layer of fruit to cover. Continue layering the cake and fruit until all your ingredients are used up. Pour the topping mixture over the top layer, shaking the bowl gently to allow the mixture to settle down through the layers. Cover with plastic wrap and refrigerate until ready to serve. Best if served within 2 hours of preparing.

Share this:

The excessive amount of sugar kids consume during and after the Halloween holiday can be spooky. But it doesnâ€™t have to be. Though most trick-or-treaters tend to throw out the apples and raisins put in their pillow sacks, there are yummy treats that offer a nice compromise â€“ great taste without all the sugar. It’s all in the way you present it. Little ones will love these healthy alternatives – and parents, youâ€™ll love the way their children respond to them. Get your kids involved in preparing healthy treats. Letting them decorate their own creations using miniature candies/chips/sprinkles means they’ll have a blast making and eating them!

Check back soon for some healthful recipes you can make with your Little ghosts and goblins!

Share this:

So excited to drive the new Honda Clarity Fuel Cell – coming to L.A. by the end of this year! Amazed to learn that it will have all of the latest driver safety features (lane keeping assist and adaptive cruise control, among others) that will help me stay on the road safely on my drives to our farm (The Mesa) – I can’t wait – less than 20 weeks to CLARITY.

Researchers examined diet and mortality among some 125,000 male and female health professionals who were free of cardiovascular disease, cancer, and diabetes at baseline. During roughly 30 years’ follow-up, over 33,000 participants died. High intake of saturated fat â€” when replacing carbohydrates â€” was associated with an 8% increase in total mortality. Similarly, high trans fat intake conferred a 13% mortality increase. In contrast, high intakes of polyunsaturated fatty acids and monounsaturated fatty acids were associated with 19% and 11% reductions in mortality, respectively. In addition, replacing 5% of calories from saturated fat with calories from polyunsaturated fatty acids and monounsaturated fatty acids was associated with mortality reductions of 27% and 13%, respectively. The authors conclude: “Replacement of saturated fats with unsaturated fats … should continue to be a key message in dietary recommendations. These findings also support the elimination of partially hydrogenated vegetable oils, the primary source of trans-fatty acids.”

At NutriFit, we minimize saturated fats because we care about your health. Science proves it, and we believe it.